About this recipe:The stuffing is made with sausagemeat but you could easily use beef mince. Finally...a recipe for anyone who doesn't want to use their oven during those (rare) warm summer evenings!
2 marrows or large courgettes, trimmed and halved lengthways
4 ripe tomatoes, cored
4 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon crushed garlic
4 fresh basil leaves
1 teaspoon dried mixed herbs
1 teaspoon sugar
3 tablespoons olive oil
1 onion, diced
20g grated Parmesan cheese
20g grated mozzarella cheese
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Method Prep:30min › Cook:6hr › Ready in:6hr30min
Scoop out flesh from the marrow or courgette halves, leaving shells about 1cm thick. (Use the flesh for soup).
Place tomatoes, olive oil, salt, black pepper, garlic, basil leaves, dried herbs and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
Heat 3 tablespoons olive oil in a large frying pan over medium heat; cook and stir onion until soft, about 5 minutes. Add sausagemeat and cook, stirring often, until browned, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
Place hollowed-out marrow or courgette shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over the top. Cover and cook on High until cheese has melted, about 10 more minutes.